Black Cod Fish Cakes with Tartar Sauce


  • 2 tablespoons olive oil
  • ¼ cup matzo meal
  • 2 pounds boneless, skinless black cod fillet, bones removed, large dice
  • ¼ teaspoon celery seed
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 3 tablespoons coarsely chopped Italian parsley
  • + 10 more ingredients
    • 1 medium shallot, medium dice
    • 2 large eggs
    • For the fish cakes::
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon finely chopped scallion
    • 2 tablespoon finely chopped dill pickle
    • 3 tablespoons freshly squeezed lemon juice
    • 3 tablespoons finely chopped capers
    • 1 cup mayonnaise
    • For the sauce::

For the sauce: Combine all ingredients in a medium bowl and stir until fully incorporated. Cover and refrigerate until ready to use. For the fish cakes: Heat oven to 200°F and arrange a rack in the middle. Combine eggs, shallot, parsley, salt, pepper, and celery seed in the bowl of...

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